Smoked Salmon Brunch Tart

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Servings: 4 people


  • 1 gluten free pastry sheet
  • 1 egg beaten
  • 6 tablespoons dairy free cream cheese
  • 150 g smoked salmon
  • 1/2 small red onion finely sliced
  • 1 avocado diced
  • Large handful of rocket
  • 1 tsp chives
  • Zest of one lemon
  • Salt and pepper for seasoning


  • Preheat the oven to 180 oC
  • Roll out the pastry sheet
  • Cut into 4 equal sized rectangles and place on a lined baking sheet
  • Lightly score a border 1 cm from the edge of each rectangle and brush with a beaten egg
  • Prick the middle with a fork
  • Bake for 12 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
  • Allow to cool before topping
  • Spread on the dairy free cream cheese
  • Top with the salmon, red onion, rocket, avocado, chives and lemon zest
  • Season to taste
  • Serve

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